Filling:

1 pound ground beef (browned and drained)

1 cup sautéed veggies (bell peppers, onions, zucchini, or any seasonal vegetables)

1 cup roasted green chiles, chopped (Hatch chiles are perfect if available)

1 cup shredded cheddar or Monterey Jack cheese (plus extra for topping)

1 tsp cumin

1 tsp chili powder

Salt and pepper, to taste

Sauce:

2 tbsp olive oil

2 tbsp all-purpose flour

2 cups beef or vegetable broth

1 cup tomato sauce

1 tsp garlic powder

½ tsp smoked paprika

1 tsp chili powder

Salt, to taste

Assembly:

8–10 small tortillas (corn or flour, depending on your preference)

Fresh cilantro, chopped, for garnish

Sour cream and avocado slices, for serving